Archive | Recipes

By Martha Rose Shulman These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want. 6 ounces (about 1/2 bunch) collard greens, stemmed and washed 1 tablespoon extra virgin olive oil 1 small or 1/2 medium onion, chopped 1 […]

(adapted by Lon Temereski from Gourmet December 2003) 125g (1/4 pound) pancetta, chopped (bacon can be used as a substitute) 1 large onion, chopped 3 garlic cloves, finely chopped 50 ml (3 Tbsp) olive oil 400 ml (14 oz) can whole tomatoes in juice chopped, reserve juice 2x 400ml (14oz) cans white beans (cannellini, Great […]

Serves 2-4 By Ken Hom, Saturday Kitchen Ingredients 750g/1½lb Cos lettuce (can be replaced by Pac Choi) 3 tbsp oyster sauce 1 tbsp groundnut (peanut) oil Preparation method 1.Separate the lettuce leaves and blanch them in a pan of boiling, salted water for about 30 seconds or until they have wilted slightly. 2.Remove them and drain […]

By: Valli Little, Taste.com Crunchy cos lettuce tastes even better with a good dollop of garlic mayonnaise. This is also a fun presentation – in 2 jars. Ingredients 2  baby cos lettuce 1  cup good quality mayonnaise 2  garlic cloves, crushed 2 tablespoons lemon juice 1  teaspoon lemon rind Method Wash and dry the lettuce […]

Recipe by: Lynn Lewis Prep: 12 minutes Serves: 6 Ingredients 2 large ripe tomatoes, halved, seeded and coarsely chopped cup loosely packed fresh basil leaves 2 tablespoons tomato sauce 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 small clove garlic, crushed ½ teaspoon salt 1 large head cos lettuce, torn into bite-sized pieces 35g […]

Vij’s is an Indian restaurant in Vancouver. Wonderful food, and they have a cookbook! The grilling softens the texture of the kale without overcooking it or removing its essential structure — or the mild bitterness of the leaves — while the marinade of coconut milk, cayenne, salt and lemon juice balances out the flavors, caramelizing in the […]